Go Back

Charcuterie Board with Mocha Cupcakes

moka coffee pot
Decadent, vegan-friendly mocha cupcakes served on a charcuterie board to turn basic snacking into full-blown edible fashion.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 servings
Calories 215 kcal

Ingredients
  

For the Cupcakes:

  • 1 cup all-purpose flour
  • ⅓ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup cane sugar
  • ¼ cup brown sugar
  • ½ cup strong brewed coffee cooled
  • ½ cup plant milk oat, almond, etc.
  • ⅓ cup neutral oil like sunflower
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

For the Frosting (Optional but not really):

  • 1 cup powdered sugar
  • 2 tbsp cocoa powder
  • 2 tbsp vegan butter softened
  • 1 tbsp brewed espresso
  • ½ tsp vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Line muffin tin with cupcake liners and pretend this is a stress-free project.
  • In a large bowl, whisk flour, cocoa, baking soda, salt, and both sugars.
  • In a separate bowl, mix coffee, plant milk, oil, vinegar, and vanilla. Stir like your life depends on it.
  • Combine wet and dry ingredients. Mix until smooth but don’t overdo it—cupcakes have boundaries too.
  • Pour batter evenly into the liners. Bake for 18–20 minutes, or until a toothpick comes out clean-ish.
  • Let them cool completely unless you enjoy melting frosting and disappointment.
  • For the frosting, beat all ingredients together until creamy. Adjust coffee for more mocha drama.
  • Frost cooled cupcakes. Pipe with flair or slather with chaos—it all tastes fabulous.
  • Place on a charcuterie board with fruits, nuts, chocolate, and possibly a mirror to admire yourself.
  • Serve with confidence and maybe coffee because you're classy and caffeinated.

Notes

Nutritional Values (Per Serving)

  • Calories: 215
  • Total Fat: 7g
  • Saturated Fat: 2g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 2g

Vitamins and Minerals (Per Serving)

  • Iron: 6%
  • Calcium: 4%
  • Magnesium: 5%
  • Folate: 5%
  • Potassium: 3%

Additional Notes / Tips

  • Use espresso powder in place of brewed coffee for an intense kick.
  • Swap cocoa for dark chocolate for a richer base.
  • Let cupcakes cool in tin 5 minutes before transferring. No one likes soggy bottoms.
  • Add shaved vegan chocolate on top for “I tried but not really” glam.
  • Pair with cold brew or oat milk lattes for a full dessert board fantasy.